Latest news with #BeyondBurger
The Herald Scotland
6 days ago
- Lifestyle
- The Herald Scotland
Sizzling weather makes 2025 year of the midweek BBQ
This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed saying they are eating less animal meat during the week more than they did in 2023. GP and influencer Dr Divya Sharma, aka 'Doctor Bowl's' - 'Beyond Burger Bowl' recipe (Image: Cover Images) Meanwhile more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat said: 'Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals.' As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: 'Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries.' To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl' has shared her favourite recipe. 'Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way,' she explains. 'Plant-based meat, such as the Beyond Burger. are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun.' Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (Serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method
Yahoo
7 days ago
- Health
- Yahoo
Sizzling weather makes 2025 the year of the midweek BBQ (and we're eating healthier too)
Barbecues were once reserved for the weekend but 2025's brilliant weather has led to more Brits than ever firing up the barbie midweek. More than three-quarters of us (78%) believe that BBQs are no longer just a weekend pursuit, according to research by plant-based food firm Beyond Meat ( to mark National Barbecue Week this week. This is a recent trend, coinciding with our recent warmer summers, with more than half (53%) admitting they enjoy a BBQ from Tuesday to Thursday more often than they did two years ago. Lighting up the BBQ midweek isn't the only way our summer dining habits are changing as 42% of those surveyed said they are eating less animal meat during the week than they did in 2023. Meanwhile, more than half (58%) said they now cook healthier dishes, with 47% reporting that having plant-based options on the menu is important to them, and a similar number agreeing cooking plant-based meat on a barbecue supports a balanced lifestyle. Ellie Stevens, Senior Brand Manager GB at Beyond Meat, said: "Midweek BBQing gives a great excuse to get outside and create delicious plant-based meals." As for our favourite plant-based meal to cook on the barbie? It's corn on the cob that is our choice by a mile, with 51% saying they love cooking it. Vegetarian kebabs (32%) are second, with a plant-based burger third (31%). Ellie adds: "Whether you're entertaining friends or looking for a quick al fresco dinner, our products are easy to cook on the barbecue, helping you cater for carnivores, vegans and flexitarians alike to deliver all the taste, with none of the worries." To coincide with National BBQ Week, GP and influencer Dr Divya Sharma, aka 'Doctor Bowl', has shared her favourite recipe. "Al fresco cooking is a brilliant way to get out in the fresh air, connect and experiment with plant-based foods in a new and exciting way," she explains. "Plant-based meat, such as the Beyond Burger, are high in protein and lend themselves to a whole host of mid-week dishes beyond the traditional bun." Her 'Beyond Burger Bowl' is made with Beyond Meat patties, roasted potatoes, and a vibrant salad - perfect for healthy midweek eating. The recipe is below: Ingredients (Serves 2) · 2 Beyond Burger patties · 1 Maris Piper potato, cubed · 1 tsp chilli flakes · 1 tbsp olive oil · Handful of lettuce leaves · 2 large tomatoes, chopped · Cucumber, sliced · 1 tbsp red onion, finely chopped · ½ avocado, cubed For the dressing: · 1 tbsp mayonnaise · 1 tbsp tomato ketchup · 1 tsp mustard Method · Preheat your oven to 200c or air fryer at 180c · Place your cubed potatoes into a prepared oven dish · Add the oil, chilli flakes and some salt and pepper. Mix well · Roast for 45 minutes in the oven or air fryer for 20 minutes · Slice your Beyond Meat burgers into small bite-size pieces · Barbecue the burgers for 8-10 minutes, flipping frequently until cooked through · Mix the dressing ingredients together in a small bowl · Add your chopped salad to the bowl, along with the roasted potatoes and Beyond Meat burgers · Drizzle over your dressing and enjoy!
New York Post
19-05-2025
- Entertainment
- New York Post
Beyond Meat recipes for the ultimate Memorial Day cookout
New York Post may be compensated and/or receive an affiliate commission if you click or buy through our links. Featured pricing is subject to change. Memorial Day is basically the Super Bowl of cookouts. The grill is hot, the group chat is hotter, and someone always forgets the buns. But if you're planning to serve the usual burgers and dips, it's time for an upgrade — one that skips the meat sweats and dials up the clean protein. Enter: Beyond Meat. Whether you're hosting vegans, flexitarians, health nuts, or that one cousin who only eats 'clean' but brings a pack of Slim Jims 'just in case,' Beyond Meat has something for everyone. The newly reformulated Beyond Burger and Beyond Beef are packed with 21 grams of plant protein, made with heart-healthy avocado oil, and clock in at just 2 grams of saturated fat per serving (that's 75% less than your average 80/20 ground beef). The best part? They taste like the burgers you grew up grilling: juicy, satisfying, and begging for a slather of BBQ sauce. Beyond Meat The Beyond Burger is a plant-based burger that delivers the juicy, beefy flavor you crave, minus the cholesterol and saturated fat. With 21 grams of complete plant protein per patty, it's crafted from a blend of peas, brown rice, red lentils, and faba beans, and now reformulated with heart-healthy avocado oil and a simplified ingredient list (bye, coconut and canola oil). It grills and sizzles like a traditional burger, making it the perfect centerpiece for cookouts, weeknight dinners, and everything in between. Certified by the American Heart Association and the American Diabetes Association, this is plant-based meat that's as smart as it is satisfying. Advertisement Need a scene-stealing dish? Build a Beyond Sweet BBQ Crunch Burger (yes, it includes kettle chips). For the overachievers bringing apps, go with the Beyond Beef 7-Layer Dip — a crowd-pleaser with substance. And if you're craving something lighter that still hits the protein mark, the Beyond Chinese Chicken Salad, made with their new Beyond Chicken Pieces, is fresh, flavorful, and packs 21 grams of clean, juicy plant-based protein. No GMOs. No cholesterol. No drama. Beyond Chinese Chicken Salad Beyond Meat Beyond Meat The Beyond Chicken Pieces are tender, juicy, and wildly versatile plant-based chicken bites made from simple, clean ingredients. Each serving packs 21 grams of plant protein with just 0.5 grams of saturated fat and zero cholesterol, thanks to a nourishing base of pea protein and heart-healthy avocado oil. Whether tossed into salads, stir-fries, wraps, or skewers, they cook up fast and deliver serious flavor without any GMOs, hormones, or antibiotics. Certified by the American Heart Association, the American Diabetes Association, and the Clean Label Project, these pieces aren't just better for you, they're better, period. Beyond Meat's products are now certified by the American Heart Association, the American Diabetes Association, and the Clean Label Project, so it's not just hype. You can find them nationwide at Walmart, Kroger, Whole Foods, and more. This Memorial Day, grill like you give a damn — about your guests, your body, and your burger. This article was written by Kendall Cornish, New York Post Commerce Editor & Reporter. Kendall, who moonlights as a private chef in the Hamptons for New York elites, lends her expertise to testing and recommending cooking products – for beginners and aspiring sous chefs alike. Simmering and seasoning her way through both jobs, Kendall dishes on everything from the best cookware for your kitchen to cooking classes that will level-up your skills to new dinnerware to upgrade your holiday hosting. Prior to joining the Post's shopping team in 2023, Kendall previously held positions at Apartment Therapy and at Dotdash Meredith's Travel + Leisure and Departures magazines.
New York Times
17-02-2025
- Health
- New York Times
Is Fake Meat Better for You Than Real Meat?
You've probably heard these two bits of nutrition advice: Eat more plants, and cut back on ultraprocessed foods. So where does that leave fake-meat burgers, sausages, nuggets and other products sold by companies like Beyond Meat and Impossible Foods? They are made from plants like soybeans and peas, but they are also highly processed. If you ask the companies, they will tell you that their products are good for you. Nutrition experts say that there may be benefits, too. But while it's clear that eating red meat and processed meat is associated with health risks like heart disease, some types of cancer and earlier death, we really don't yet know how fake-meat alternatives might affect our health in the long term. How do their nutrients compare? The nutrient profiles of fake-meat products can vary widely, but two scientific reviews, both published in 2024, suggest a few patterns. Compared with regular meat like ground beef, pork sausages and chicken, the plant-based versions typically have fewer saturated fats (a category of fats that have been linked to heart disease) and similar or slightly lower levels of protein. A four-ounce burger made with 85 percent lean ground beef, for instance, contains 6.5 grams of saturated fat. An equivalent size Impossible Burger has a little less than that (six grams of saturated fat), and a Beyond Burger has a lot less (just two grams). On the other hand, a Gardein Ultimate Plant-Based Burger has nearly 40 percent more saturated fat (nine grams) when compared with ground beef. When it comes to protein levels, the burgers are a lot more similar: The beef patty has 21 grams of protein, while the three plant-based versions have between 19 and 21 grams. Plant-based meat products also typically contain some fiber — a nutrient associated with reduced risks of Type 2 diabetes, colorectal cancer and heart disease. An Impossible Burger has five grams, a Beyond Burger has two grams, and a Gardein patty has one gram. Real meat lacks fiber entirely. The main nutritional downside of plant-based meats is that they tend to contain far more sodium than uncooked and unprocessed meats like ground beef, pork chops and chicken breast, said Dr. Dariush Mozaffarian, a cardiologist and professor of medicine at Tufts University. Of course, most people add at least some amount of salt to raw meat before they cook it, a spokeswoman for Beyond Meat said in a statement. The company's current burger and beef products contain less sodium than previous versions, she said, and they now use avocado oil instead of coconut oil, which has reduced saturated fat levels. Fake-meat products generally have a better nutritional profile than red meat, said Dr. Frank B. Hu, a professor of nutrition and epidemiology at the Harvard T.H. Chan School of Public Health. 'The products are evolving very rapidly,' he said, adding that he hopes they keep getting better. How might fake-meats affect health? In two small studies that investigated the health effects of replacing real meat with plant-based alternatives like those from Beyond Meat and Impossible Foods, Dr. Hu said, researchers reported mixed results. One study, published in 2024, found that when 40 people in Singapore ate 2.5 servings of plant-based burgers, sausages or chicken per day for two months, they were no healthier than the 42 other participants who had similar amounts of real meat during the same time period. The researchers used fake meat products from Impossible Foods, Beyond Meat, OmniMeat (based in Hong Kong) and The Vegetarian Butcher (based in Britain). That study was funded by an agricultural research firm in Hong Kong that did not have a vested interest in the outcome, the study's lead author said. In another study — this one funded by Beyond Meat and published in 2020 — researchers found some benefits associated with plant-based meats. Thirty-six healthy adults consumed about 2.5 servings of real meat per day for two months, and about 2.5 servings of plant-based products from Beyond Meat per day for another two months. At the end of the plant-based phase, the participants had lower cholesterol — and were a few pounds lighter — compared with the end of the real meat phase. Christopher Gardner, a nutrition scientist and professor of medicine at Stanford University who led the 2020 study, acknowledged that people may be skeptical of its findings because it was funded by Beyond Meat. Industry-funded nutrition research tends to end up with results that are more favorable to the industry than research without industry funding. But with limited federal dollars for nutrition research, it's often the only way such studies are conducted, Dr. Gardner said. He tried to minimize bias, such as by having outside statisticians analyze the data and by not allowing Beyond Meat to review the results of the study until it was accepted for publication. The different findings from the two studies could have been related to differences in the participants, food products or study design, added Dr. Hu, who said the Stanford study was 'well designed and carefully executed.' Regardless of these conflicting results, the data are 'promising,' Dr. Hu added. They suggest that the plant-based products may be beneficial for health — or at least not worse than meat. But, he said, 'we need much larger and longer-term studies' with independent funding sources to confirm that. What about the processing? One added complication is that fake-meat products typically fall into the ultraprocessed food category, which has generally been linked with greater risks of cardiovascular disease, Type 2 diabetes and other health issues. It's difficult to make products that replicate the tastes and textures of real meat without using highly processed ingredients, experts said. But it's not clear that all ultraprocessed foods are harmful, said Samuel Dicken, a research fellow at University College London who studies ultraprocessed foods. We need more and better evidence to tease out how different ultraprocessed foods affect health. Given the available data, Dr. Dicken said plant-based meats were not the ultraprocessed foods he was most worried about. (Sugary drinks and processed meats were.) The Bottom Line If you enjoy the tastes and textures of meat but want to eat less of it, fake-meat products can be a helpful 'steppingstone to a more plant-forward diet,' Dr. Hu said. They may have some benefits for health, he said, and major benefits for the environment. Even better, all of the experts agreed, is to shift your diet away from red meat and processed meat, and toward more whole food or less processed sources of plant protein like beans, lentils, tofu and tempeh. Swapping plant-based foods like legumes and whole grains for meat, for instance, has been clearly linked to reduced risks of heart disease and Type 2 diabetes. These foods are typically cheaper, too, Dr. Gardner said. 'Beans, peas and lentils, hands down, over the Beyond Burger,' Dr. Gardner said. You can also try fish and chicken as healthier alternatives to red meat and processed meat, Dr. Mozaffarian said. Or, he added, use a portobello mushroom for your burger patty instead of ground beef. 'That's a real alternative,' Dr. Mozaffarian said.
